Posts Tagged 'Black pepper'

Cucumber-Yogurt Dip

This is a light, refreshing dip to use with California endive “dippers”. Snack guilt-free during the big game!

Cucumber-Yogurt Dip

Makes about 2 cups, serves 8 to 10

1 medium cucumber, preferably seedless, peeled and grated
1/4 teaspoon salt
1 cup plain Greek yogurt
1/2 bunch scallions, thinly sliced then chopped

1 clove garlic, minced (optional)
2 tablespoons chopped fresh dill, or 2 teaspoons dried dill
Freshly ground black pepper to taste

Mix cucumbers with salt and marinate 15 minutes at room temperature, or until liquid comes out of cucumbers. Drain cucumbers, gently pressing out excess liquid. Combine with remaining ingredients and serve with endive spears.

And don’t forget you have a chance to win a shipment of freshly packed California endive just for sharing your favorite dip recipe at the Saucy Dipper. Visit this Dipstock post for more information!

Carrot-Orange Dip

Here’s another great recipe that will put California endive to use as the “slimmer dipper.” Try it at your next gathering!

Carrot-Orange Dip

Makes about 2 cups, serves 8 to 10

1 pound carrots, peeled and sliced
3/4 cup frozen orange juice concentrate, defrosted
3 tablespoons extra-virgin olive oil
2 tablespoons peeled and chopped fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Salt and freshly ground black pepper

Combine the carrots, orange juice concentrate, olive oil, and ginger in a medium
pot and bring to the boil. Reduce heat to low and simmer 20 minutes, stirring
occasionally, or until the carrots are very soft. Cool to room temperature. Combine
carrot mixture with remaining ingredients and chop finely in a food processor. Season
to taste with salt and pepper and serve with endive spears.

 


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